40g low-gluten flour (cake embryo), 3 eggs (cake embryo), 25g water (cake embryo), 30g corn oil (cake embryo), 30g white sugar (egg white), white sugar (Egg yolk) 20g, 0.5g salt, 340g whipping cream, 30g caster sugar (whipped cream), a few drops of lemon juice, 1 drop of food coloring, appropriate amount of fruit. How much whipping cream is needed to make a six-inch birthday cake? This question That’s a good question~! Ha ha! In fact, I personally think that different people use more or less different amounts of cake to make cakes. Even if the same person makes it, the whipping cream used to make different types of birthday cakes will be different. So the answer to your question is I want to provide you with reference from multiple angles. Generally, about 300g-400g is enough for a six-inch birthday cake.

The amount of butter used is not certain. It depends on the number of layers of your cake filling, the thickness of the cake and whether it is shaped or not. My personal experience is: if you only make cream dough without filling, you need about 200 grams; if you only make filling, 50 grams is recommended for each layer of filling (if you want to put fruit in the sandwich filling, you can reduce it appropriately); if you make cream filling, it can be reduced appropriately. If you want to make both the filling and filling, then you can just count the data according to your personal needs. 40 grams of low-gluten flour (cake embryo), 3 eggs (cake embryo), 25 grams of water (cake embryo).

Corn oil (cake embryo) 30g, white sugar (egg egg white) 30g, white sugar (egg yolk) 20g, salt 0.5g, light cream 340g, fine sugar (whipped cream) 30g, a few lemon juice drops, 1 drop of food coloring, appropriate amount of fruit. Generally, a 6-inch birthday cake requires 100g of whipping cream. However, because the decoration is not used, the dosage is also different. Therefore, if the birthday cake is decorated with whipping cream, just use 300 grams of cream for six inches. Considering that you are not a professional cake maker, the surface may be uneven or there may be losses. It is recommended to whip 50 grams more to save the cost of adding more cream. We can increase the amount of trouble by 20-30%.